Preheat oven to 375F.

Butter 2 large baking sheets.

Pulse oats in a food processor until finely chopped.

Add flour, salt, baking powder, and butter to the processor and pulse until the mixture resembles coarse meal.

Add milk to the processor and pulse until a dough just forms.

On a lightly floured surface, roll out the dough to 1/8 inch thickness (about a 13-inch round).

Use a 1 1/2-inch cutter to cut out approximately 60 oatcakes.

Arrange oatcakes on the prepared baking sheets, spacing them 1 inch apart.

Bake in the middle of the oven for 12 minutes, until oatcakes are lightly golden.

Transfer oatcakes to a rack to cool completely.

In a small saucepan, combine figs, red wine, honey, and 1 tablespoon of thyme sprigs.

Simmer the mixture, stirring occasionally, until most of the liquid has evaporated.

Transfer the fig mixture to a small bowl and let it cool.

Top each oatcake with about 1/2 teaspoon of goat cheese.

Add a piece of fig on top of the cheese.

Garnish with a few thyme sprigs.